This book provides a global overview of pulse intake and future trends from a variety of
perspectives. Pulses which include dried beans peas and lentils are second only to grains as
a source of food for the world's population. Contributors from around the globe explore a
number of issues related to this food group including their impact on global health and
sustainability the relationship between pulse intake and chronic disease and their
nutritional and gastrointestinal benefits. The primary purpose of the volume is to explore the
nutritional and health benefits of pulses (starchy legumes) as a sustainable food source.
Initial chapters focus on the role of pulses in complementary feeding and in the prevention of
malnutrition in infants and children in the developing nations of Africa. Authors also consider
the feasibility and sustainable properties of pulses as a staple food for these regions.
Subsequent chapters focus on the association between pulse intake and chronic disease risk
reduction. Contributors identify the unique contributions of pulses versus legumes as a whole
to chronic disease risk and management. Additional chapters provide a comprehensive review of
the nutrient contents of pulses their bioavailability and the nutritional impact of pulse
consumption. The book also explores the phytochemicals contained in pulses from two
perspectives the traditional perspective of risk (e.g. anti-nutrients) and a nutraceutical
perspective focused on the novel benefits of pulse components (e.g. antioxidants). The editor
has designed the book for students faculty and research scientists as well as practicing
dietitians. Members of the pulse industry grower associations and government agencies also
will find the information relevant to their work as will those in the private sector employed
by food companies with an interest in pulse ingredients.
